Happy Mother's Day..

Happy Mother's Day !

I am proudly wearing this pretty macaroni chain.. :)

Have a lovely Sunday all..and lets make our mommies happy today :)

No bakes..

Dearest all,

I'll be back baking & blogging by 19th March.. lalalalalala..

Pic from Google

Have a fun & safe school holiday all! TQ..

Apam with Strawberry Jam and Kaya Filling

The long weekend had ended and alhamdulillah I managed to get the house straightened up and more organized. Only few other minor things that still haven't been done.

And I personally feel awkward by not having anything for the kids to munch off. Initially, my eldest son requested for macaron. He'd been eating macs like having a pop corn..but I just couldn't start up baking them..instead I made something colour alike pop corn but more simpler..still with filling..

Apam Swirly (hehehehe purposely did make the dots, I swirled the colours), filled with strawberry jam and 'kaya'..

Recipe was extracted from Kak Azlita. I have been gawking her blog now and then..the photo was super and please dont compare with mine as I know how mine are ;) TQ Kak Azlita.

3 eggs biji telur sejuk dr peti ais
275 gm tepung gandum
220 gm gula halus
150 ml susu segar atau santan ( I used heavy cream since I dont have both)
3 sudu teh baking powder
1 sudu kecil ovalette
1 sudu teh paste vanila ( I used vanilla essence)
filling
blueberry / strawberry / kelapa / coklat / kaya - terpulang pada citarasa
Pewarna yg di sukai
Paper cup secukupnya
acuan lompang secukupnya (I used my mini tart moulds)

Masukkan semua bahan2an kecuali pewarna dan filling ke dalam mangkuk mixer dan pukul dengan kelajuan maksima 6-8 minit sampai kembang
Bahagikan adunan kepada beberapa bahagian dan titiskan pewarna.
Masukkan setiap warna ke dalam piping bag atau plastik bersih
Susun acuan lompang dalam loyang.
Letakkan papercup didalamnya
Picitkan adunan ke dalam mangkuk kertas
Letakkan filling secukupnya. Filling ni kita masukkan juga dalam piping bag supaya mudah kita nak Letakkan atas adunan tadi. 
Picit lagi adunan yang sama atau berlainan warna sehingga 3/4 penuh . 
Kemudian ambil sedikit adunan letakkan pewarna pilihan, kacau rata.
Masukkan juga dalam piping bag dan dot-dotkan dengan warna pilihan.
Panaskan kukusan. Balut tutup kukusan dengan kitchen towel supaya air kukusan tidak menitis atas apam.
Pastikan api sederhana panas.
Kukus apam tadi selama 10 - 15 minit atau sehingga masak sepenuhnya.
hidangkan ketika panas.


My note to share: 
- Please dont use high temperature as the 'apam' will crack. Medium will do.
- When opening the steamer cover, let it tilt on the side to avoid the steam-water drip on the 'apam'.
- Keep in air tight container for storage or the 'apam' will easily hardened.


On top of everything, though I purposely decided on bake-free days, one lucky box of macaron was still out to one lucky girl. TQ Kakak, this is what was left..more to come next week :)

Till then people. Thank you and have a good day ahead.

Oreo Brownies..again..

My last bake for the week was, oreo brownies from Aida's friend..TQ Aida & friend!! This brownies was among the most ordered goodies. Try it then you'll know it and most important, it's my hubby's fave!

The kids are not well, so no body was in eating mood. Therefore no self bake goodies at home. Yet, my craving for sweetness must be fulfilled.. Hiong Piah cookies given by neighbour..yummy with a cup of hot tea..

Have a good week ahead peeps!!

The ever famous Red Velvet!

This entry is an info as well as personal experience sharing to all. I am not a food critic or qualified food commenter because taste or preference of a person differs from one to another. It's a very subjective issue to be said and discussed. Nonetheless, here are something to share and probably something we can learn from..  


First of all, I must tell that my latest craze and favourite flavour is Red Velvet cake/cuppies!!!!! Sorry choco, life & circumstances change..and so do I.. The creamy cheese + tangy cake taste, pheww..i drool. 


Well, you cant love someone without knowing it. And thanks mr Wiki & Google for such info which I am sharing with you all..


What's a Red Velvet cake

A red velvet cake is a popular cake with a dark red, bright red or red-brown color. It is usually prepared as a layer cake topped with a creamy vanilla icing or most popularly, cream cheese icing. The reddish-brown color of the cake was originally from a reaction of the cocoa powder with an acidic ingredient such asbuttermilk; however red food coloring is often added.

Common ingredients include buttermilk, butter, flour, cocoa,and beetroot or red food coloring. The amount of cocoa used varies in different recipes. Cream cheese frosting is most commonly paired with the cake, as well as the traditional buttercream.^[1]

History of Red Velvet cake

James Beard's 1972 reference American Cookery^[2] describes three red velvet cakes varying in the amounts of shortening and butter. All use red food coloring, but the reaction of acidic vinegar and buttermilk tends to better reveal the red anthocyanin in the cocoa. Before more alkaline "Dutch Processed" cocoa was widely available, the red color would have been more pronounced. This natural tinting may have been the source for the name "Red Velvet" as well as "Devil's Food" and similar names for chocolate cakes.^[3][1] While foods were rationed during World War II, bakers used boiled beets to enhance the color of their cakes. Boiled grated beets or beet baby food are found in some red velvet cake recipes, where they also serve to retain moisture.

In Canada the cake was a well-known dessert in the restaurants and bakeries of the Eaton's department store chain in the 1940s and 1950s. Promoted as an exclusive Eaton's recipe, with employees who knew the recipe sworn to silence, many mistakenly believed the cake to be the invention of the department store matriarch, Lady Eaton.^[4]

A resurgence in the popularity of this cake is partly attributed to the 1989 film Steel Magnolias in which the groom's cake (a southern tradition) is a red velvet cake made in the shape of an armadillo.^[1]In recent years, red velvet cake has become increasingly popular and can usually be found in most cupcake bakeries.


And actually I am not much of a cup cake person. I usually think or most of time found that the flavour and texture of the cake will change when you have as 1 whole cake compared to small portion of cup cake. But, as I am baking it, I tried to control the temperature of oven, arrangement of tray as well as the combination of the ingredient..and at last, I must again say that my RV cake and cup cake tasted the SAME! 


How to enjoy your RV cup cake


Due to the above, these past 2 days, I have been enjoying with no guilt of my RV cuppies. And I also found that, these delicious cup cakes must be eaten the right way or again the flavour and texture may change. As sometimes i observed that people simply squeeze the bottom part to push out the cup cake from the casing..that shall change the cake texture!


Step #1: Peel of the solo cup. Best when u place the cup cake on a plate. You may tend to squeeze the the cup cake while holding it.

Step #2: Using a fork, cut into 4 portions and ensure each potion should have it's cream cheese on top.

Step#3: When eating, ensure the cheese and the cake melts in your mouth to maximize the full flavour!

Step#4: Repeat step 1,2, 3 for your next cuppies..nyummmm..

What's the best RV cake taste

I have tasted few RV from several bakery shop as well as home-bakers and the best red velvet cake should taste as the following:

1. The cake should be moist, soft, fluffy and a bit crumbly. Not dry.

2. The cake should not taste bitter. The taste is creamy and delicate due to the combination of vinegar, buttermilk and cocoa. 

3. The cake should be using good quality butter to have the creamy taste. Not using oil, as the after taste is not enjoyable at all. (Sorry, I just cant have oil in my cake except for carrot cake)

4. The cream cheese should be very creamy cheese with a tinge of lemony taste. This cream cheese just the best complimentary to the cake.

How to get a best Red Velvet

I found below while google-ing, and I guess I do share it here.

1. The cake must have some cocoa, but not too much because it is not a chocolate cake.

2. The cake must have red food coloring; beet juice does not add the right kind of red.

3. The cake must have cream cheese frosting.

4. There should be pecans. (This was news to me.)

5. You must use high-quality ingredients, including White Lily flour, a Southern specialty flour.

6. Precise measurements and meticulous attention to detail are key for this cake; therefore, it must be made in small, easy-to handle, family-sized batches. (Mass-produced batter just doesn't cut it. Sorry, large-scale bakeries.)

7. You must use a hand-held electric mixer, not a stand mixer: Larger machines can over-mix the batter, which sometimes prevents the cake from rising properly. 

8. Red velvet cake batter needs vegetable oil, not butter or shortening. (ermmm..i still prefer butter..sorry!!)

I guess the above info sharing should be sufficient for all Red Velvet cake lover, especially me.. When i say i love something, i really mean i love it! Enjoy your Red Velvet cake!

Bake free day..

Last nite was a bake free nite..that was good, at least i have ample time to browse and check on latest/newest bakery/cakery etc item via google.

I am also planning for baking required this weekend. All my essential items to be stocked up;

- Anchor butter - checked

- Beryl's dark chocolate - checked

- Oreo biscuits - checked

- Caster sugar from Bagus - checked

- Anchor whipping cream - checked

- Dutch Lady full cream milk - checked

- Daisy corn oil - checked

- Grade A eggs - checked

- Philly 2kg cheese - checked

the above are a must..just to ensure constant taste and texture for my bakings..

But by morning, i felt weird and just had to turn on the oven..

Here it goes..baked macaroni and cheese (my style :) )

It's simple..just prepare boiled macaroni and your favourite pasta sauce. And placed into greased baking dish.
Whisked 4 eggs with a pinch of salt and oregano leaves. Pour onto your dish.
A packet of mozarella cheese deliberately spread on top.
Baked for 30 minutes..and walla..

And the main reason why i was so lazy to bake..because Garret pop corn was in the house..please take these away from me....i cant stoppp..

And it is true..love is always messy..don't you think.. :)

psstt..i rather hate my photos quality..shall improvise one day..